Stuffed Bell Peppers
Servings: 4 people
- 4 medium (4 medium) bell peppers any color
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion chopped
- 3 cloves (3 cloves) garlic grated
- 1½ teaspoons (1½ teaspoons) ground coriander or ground cumin
- 1 teaspoon (1 teaspoon) turmeric
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- 1 cup (200 grams) rice
- 1 can (15 ounces) (1 can (240 grams)) lentils green or brown - or 1½ cups cooked lentils, ½ cup dried lentils boiled in 2 cups water and ½ teaspoon salt until tender.
- 1 can (15 ounces) (1 can (400 grams)) diced tomatoes
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 2 cups (500 grams) vegetable broth
- ½ cup (15 grams) Italian parsley chopped
- 4 wedges (4 wedges) lemon and /or caramelized onions, yogurt tahini sauce, crumbled feta cheese.
- Make the Filling: Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped), and sauté it for three minutes.Add 1 cup rice, 3 cloves garlic (grated), 1½ teaspoons ground coriander, 1 teaspoon turmeric,¼ teaspoon red pepper flakes, and sauté while stirring for 60 seconds.Stir in 2 cups vegetable broth, 1 can (15 ounces) lentils (drained), and 1 can (15 ounces) diced tomatoes, then season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer for 10 minutes, stirring occasionally. Turn the heat off and stir in ½ cup Italian parsley (chopped). Taste and adjust for salt. The rice should be half-cooked.
- Stuff and Bake the Peppers: Preheat oven to 350°F (180°C). Cut peppers in half, remove seeds, and sprinkle with salt. Fill with rice and lentil mixture. Bake for 40 minutes (or air fry for 30) until fork-tender. Cover with foil if tops brown too quickly.
- Serve: Top with parsley and serve with lemon wedges. Optional toppings: feta, caramelized onions, or yogurt tahini sauce.
